Oven-Roasted Porchetta - Sassoregale

Ingredients

• 1 (4-lb.) boneless pork butt or shoulder, rolled and tied
• ⅔ cup fresh sage
• ½ cup leeks, chopped
• 6 garlic cloves, peeled
• ½ cup fresh Italian parsley
• ⅔ cup fresh rosemary
• 1 tbsp. fresh thyme
• ½ fennel bulb, quartered
• ½ tsp. crushed red pepper flakes
• Salt and pepper to taste
• 2 tbsp. grated lemon zest
• 2 tbsp. olive oil
• ½ cup Sassoregale Vermentino
• ½ cup chicken stock